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A method for treating milk protein fibres

, : A method for treating milk protein fibres. Japanese Examined Patent: (5 639 854)

Milk protein fibres in fibril or multifilament form are buffered at pH 4.5-6.5 with aqueous alkaline solution. A mixture of polyphosphates is added to the wet fibres (standard moisture content 66%) at 0.001-0.006:1 and then the whole is mixed with cheese melted at 60-80 deg C.


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